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Taco Macaroni and Cheese

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Taco Macaroni and Cheese is the ultimate comfort food mashup, combining the creamy, cheesy goodness of classic mac and cheese with the bold, seasoned flavors of tacos. This dish features tender pasta coated in a rich, velvety cheddar and Monterey Jack cheese sauce, mixed with taco-seasoned ground beef or turkey for a savory kick. Topped with fresh garnishes like diced tomatoes, green onions, and crunchy tortilla chips, it’s a flavorful, satisfying meal perfect for busy weeknights, potlucks, or meal prepping.

Whether you want a quick stovetop version, a baked casserole, or a one-pot meal, this dish is highly customizable. Adjust the spice level, swap out proteins, or make it vegetarian-friendly—there’s a version for everyone! Serve it with a side of Mexican rice, black beans, or a fresh salad to round out your meal.

For more creative cheesy comfort food recipes, check out this Pinterest board.

Ingredients

Scale

For the pasta:

  • 12 ounces elbow macaroni or shell pasta
  • 1 tablespoon olive oil

For the taco meat:

  • 1 pound ground beef or ground turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet (or 2 tablespoons) taco seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup water

For the cheese sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ¼ teaspoon cayenne pepper (optional)

For garnish:

  • ½ cup diced tomatoes
  • ¼ cup chopped green onions
  • ¼ cup fresh cilantro, chopped
  • ½ cup crushed tortilla chips (optional)

Instructions

Cook pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking. Set aside.

In a large skillet, cook ground beef or turkey over medium heat until browned. Drain excess fat.

Add diced onion and minced garlic to the skillet, cooking until softened. Stir in taco seasoning, salt, black pepper, and water. Simmer for 5 minutes, then remove from heat.

In a saucepan, melt butter over medium heat. Whisk in flour and cook for about a minute. Slowly whisk in milk and heavy cream, stirring until thickened.

Reduce heat to low and add shredded cheddar and Monterey Jack cheese, stirring until smooth. Add cayenne pepper if using.

Combine cooked pasta, taco meat, and cheese sauce in a large bowl, mixing well.

Serve hot, garnished with diced tomatoes, green onions, cilantro, and crushed tortilla chips if desired.

 

Notes

✔ Customize Your Cheese – For extra spice, use Pepper Jack. For a milder version, opt for Colby Jack or a Mexican cheese blend.

✔ Make It Spicier – Add jalapeños, chipotle powder, or extra cayenne pepper.

✔ Make It Milder – Use mild taco seasoning and reduce chili powder.

✔ Turn It Into a Casserole – Bake at 375°F (190°C) for 15–20 minutes with extra cheese and crushed tortilla chips on top.

✔ Best Pasta Choices – Elbow macaroni, shell pasta, or rotini work best to hold the creamy sauce.

✔ Storage & Reheating – Store in an airtight container for up to 3 days. Reheat with a splash of milk to keep it creamy.

✔ Freezing Tips – Freeze before baking for the best texture. Thaw overnight in the fridge before reheating.

✔ Gluten-Free & Dairy-Free Adaptations – Use gluten-free pasta and plant-based cheese and milk substitutes for a dairy-free version.

Find it online: https://claradelish.com/taco-macaroni-and-cheese/